CORNBREAD STUFFING
At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. -Patty Kierce, Weir, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.
Nutrition Facts :
CORN BREAD FOR STUFFING
Steps:
- In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the milk, the egg, and the butter, and stir the mixture into the cornmeal mixture, stirring until the batter is just combined. Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425°F. oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely. Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325°F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.
CORNBREAD STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
- Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
- For the cornbread stuffing: Preheat the oven to 350 degrees F.
- Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
- Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
- Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
- Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.
CORN BREAD STUFFING
Steps:
- In a medium saucepan, combine chicken stock, butter, seasoning blend, and red pepper flakes. Bring to a boil.
- Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes.
- Fluff with fork. Serve hot.
OLD-FASHIONED CORNBREAD STUFFING
Steps:
- Preheat oven to 355 degrees F. Mix all ingredients together in a large bowl. Put mixed ingredients in a 9- by 4-inch loaf pan. Bake for 45 minutes.
CORNBREAD STUFFING RECIPE BY TASTY
Here's what you need: unsalted butter, yellow cornmeal, baking powder, sugar, kosher salt, buttermilk, corn kernel, honey, large eggs, cornbread mix, white bread, unsalted butter, onion, garlic, celery, fennel head, salt, green apples, ground nutmeg, Italian sausage, fresh parsley, fresh sage, chicken broth
Provided by Claire Nolan
Categories Sides
Yield 10 servings
Number Of Ingredients 23
Steps:
- First, make Tia's Cornbread at least one day before serving the stuffing.
- Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter.
- In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.
- For the stuffing, start by cutting the cornbread into cubes.
- Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.
- Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside.
- Transfer the bread cubes to a large bowl.
- In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes.
- Add the mixture to the bowl of bread and mix.
- In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes.
- Add the apples to the bread bowl and mix.
- Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes.
- Transfer the sausage to the bread bowl and mix.
- Mix in the parsley and sage.
- Transfer the bread mixture to the buttered baking dish.
- Pour the chicken stock around the edges of the baking dish.
- Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.
Nutrition Facts : Calories 745 calories, Carbohydrate 76 grams, Fat 42 grams, Fiber 4 grams, Protein 15 grams, Sugar 26 grams
STUFFING WITH CORNBREAD RECIPE BY TASTY
Here's what you need: unsalted butter, thick-cut bacon, celery, large yellow onions, garlic, fresh thyme leaf, fresh rosemary, day-old cornbread, large eggs, turkey stock, fresh parsley, salt, black pepper
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
- Melt the butter in a large skillet over medium heat. Add the bacon and cook until the fat has rendered, about 3 minutes.
- Add the celery, onion, and garlic. Cook until softened and golden, about 5 minutes.
- Add the thyme and rosemary. Cook until fragrant, about 2 minutes.
- In a medium bowl, beat together the eggs, turkey stock, half of the parsley, the salt, and pepper.
- In a large bowl, combine the bread and cooked bacon mixture.
- Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
- Transfer the stuffing to the prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
- Top with the remaining parsley.
- Enjoy!
Nutrition Facts : Calories 454 calories, Carbohydrate 24 grams, Fat 30 grams, Fiber 1 gram, Protein 20 grams, Sugar 7 grams
HOMEMADE CORNBREAD STUFFING
Make and share this Homemade Cornbread Stuffing recipe from Food.com.
Provided by Oh Taste See...
Categories Thanksgiving
Time 1h55m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 18
Steps:
- Bake corn bread the night before.
- Clean gizzards, heart and liver.
- Bring to a boil and then simmer with 1/4 of onions, salt, pepper, bay leaves, and 1 clove garlic for about an hour.
- In a large bowl, crumble cornbread and set aside.
- Cumble and brown sausage in a large skillet.
- Drain on paper towels and set aside.
- In the same skillet, add margarine and saute remaining onions, garlic, peppers, celery, corn, parsley and mushrooms.
- Add sage, poultry seasoning, and goya packet and cook another minute.
- Add sauted veggie mixture to crumbled cornbread.
- Mix well.
- Add sausage.
- Take cooked turkey parts, cut them up and add to cornbread mixture.
- Mix well.
- Remove bay leaves from simmer pot and pour broth over cornbread mixture to moisten.
- Add chicken broth as needed.
- Stuff bird.
- Put any remaining stuffing in a baking dish and bake at 350 for about 55 minutes.
- Can be made a day in advance and covered tightly in fridge.
Nutrition Facts : Calories 313.7, Fat 16.1, SaturatedFat 4.6, Cholesterol 14.2, Sodium 760.8, Carbohydrate 35.3, Fiber 3.7, Sugar 2.1, Protein 7.5
BASIC CORNBREAD FOR STUFFING
This cornbread is perfect to use in turkey stuffing.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Generously butter an 8-by-8-by-2-inch baking pan, and set aside.
- In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl, whisk together the milk and egg. Add milk mixture to flour mixture. Add the melted butter, and whisk to just combine.
- Pour mixture into pan; bake until golden brown and firm to the touch, 18 to 20 minutes. Transfer to a wire rack to cool completely. Let stand overnight, uncovered.
CORNBREAD DRESSING
This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!
Provided by Bev I Am
Categories Christmas
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet; add the onions and celery and saute until tender.
- Combine toasted bread and cornbread in a large bowl and mix.
- Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
- Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
- Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
TRADITIONAL CORNBREAD STUFFING
Toasted cornbread cubes are mixed with butter-sauteed veggies and seasoned lightly. You can use this to stuff a turkey as-is, or put into an oven-safe dish and bake until a golden brown crust is formed. Serve immediately.
Provided by Semichee
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.
- Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.
- Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.
- Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 42.1 g, Cholesterol 9.9 mg, Fat 9.1 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 917 mg, Sugar 4.7 g
DELUXE CORNBREAD STUFFING
When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. -Pamela Rickman, Valdosta, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. , Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten. , Spoon mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.
Nutrition Facts : Calories 326 calories, Fat 18g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 780mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein.
CORN BREAD STUFFING
Provided by Molly O'Neill
Categories casseroles, side dish
Time 40m
Yield about 10 cups
Number Of Ingredients 14
Steps:
- In a large skillet, add the butter, and fry the bacon for 3 minutes. Add the onion, and saute for 5 minutes. Add the sausage, red pepper and celery, and cook the mixture for 10 minutes.
- Place the mixture in a large bowl, and add the parsley, scallions, corn bread and white bread, season with salt, pepper and Tabasco, and stir to combine. When cool, this stuffing can be baked inside the turkey, or if you prefer, add the 1 cup chicken broth, place the stuffing in a casserole, and bake for 40 minutes at 350 degrees.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 485 milligrams, Sugar 3 grams, TransFat 0 grams
ULTIMATE CORNBREAD STUFFING
Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!
Provided by LADYMHARRIS
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
- Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
- Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
- Reduce oven heat to 350 degrees F (175 degrees C).
- Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 49 g, Cholesterol 96.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 9.3 g, Sodium 637.9 mg, Sugar 17.5 g
CORN BREAD STUFFING
Categories Vegetable Side Bake Thanksgiving Stuffing/Dressing Bacon Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Cut corn bread into 3/4-inch cubes. Place corn bread cubes on baking sheet and toast until dry but not hard, about 15 minutes. Cool. Transfer to large bowl.
- Butter 8x8x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using tongs, transfer bacon to paper towels; reserve 1/4 cup bacon drippings in skillet. Cool bacon and crumble.
- Add butter to bacon drippings in skillet and melt over medium-high heat. Add onions, celery and shallots; sauté just until pale golden brown, about 10 minutes. Stir in sage and thyme. Add to corn bread cubes in bowl. Mix in pecans and crumbled bacon. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Stir 1 1/2 cups chicken broth into stuffing. Season to taste with salt and pepper. Mix in eggs. Reserve 9 cups stuffing for turkey. Moisten remaining stuffing with remaining 1/2 cup chicken broth. Transfer to prepared dish. Bake stuffing in covered dish alongside turkey for 1 hour. Uncover stuffing and bake until top begins to crisp, about 5 minutes longer.
CORNBREAD STUFFING
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
- In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
- Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.
Nutrition Facts : ServingSize 1 Serving
CORN BREAD-SAUSAGE STUFFING
Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.
Provided by Pierre Franey
Categories casseroles, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put sausage meat in a 9-inch cast-iron skillet over medium heat. Cook, breaking up lumps, until meat loses raw look. Drain fat.
- Add onions, celery and garlic. Cook, stirring, until wilted. Remove skillet from heat.
- Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg. Blend well, and smooth over the top. Cover with foil and bake, along with turkey, 30 minutes.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 4 grams, TransFat 0 grams
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